Pear-Cranberry Upside-Down Cake

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Martha Stewart


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12 tablespoons (1 1/2 sticks) unsalted butter

1 3/4 cups firmly packed light-brown sugar

3 firm but ripe pears, such as Anjou

Juice of 1 lemon

1 cup cranberries

2 1/2 cups all-purpose flour

2 1/2 teaspoons baking powder

1/2 teaspoon table salt

1/2 teaspoon cinnamon

1/4 teaspoon ginger

3 large eggs

1 cup milk, room temperature

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